Skinny Carrot Chips
These oven roast carrot fries are wickedly moreish and the wispy light crumbly edges created by the cornflour make them particularly irresistible. You must eat them as soon as they are out of the oven though (not usually a problem, rather the reverse) because they don't hold their crunch for long. Excellent for getting children (and adults) to eat carrots with enthusiasm.
1 tbsp. cornflour
2tbsps. sunflower or other mild oil
Salt and Pepper
Peel the carrots and cut into long skinny chips about 1 cm thick
Dust the chips all over with cornflour so that they are thoroughly coated. Shake off any excess
Put the oil into a shallow dish and gently roll the carrot chips in the oil so that they have a light coating of oil on all sides (don't worry, the cornflour stays put).
Spread them in a single layer on a baking tray lined with baking parchment to prevent sticking and season with salt and pepper
Roast for 40-45 minutes until crisp and browning.
The carrots may blacken slightly but this just adds to the crunch and flavour